Grab a chip, carrot, or cracker and dig in! This hot creamy spinach dip is perfect for any game, holiday, or served as an appetizer any day in-between.
- 1-2 tablespoon Olive Oil
- 1 whole diced jalapeño
- Garlic Paste, 1 teaspoon
- Spinach (one bag frozen spinach)
- Cream Cheese, 2 8oz packages
- Mozzarella Cheese, 1 cup
- Parmesan Cheese, 3-4 tablespoons
- Cayenne Pepper, 1/4 teaspoon
- Heavy Cream (enough to coat the top of dip)
- Sour Cream, 3 tablespoons
- Tabasco ( just a hint)
- Artichoke Hearts, 1 8.5oz can
- Siracha (optional)
In a large cooking skillet on medium heat add olive oil, garlic paste and diced jalapeño. Allow jalapeño to soften and then add the rest of the ingredients. Reduce heat to simmer and allow dip to cook and thicken for 15 minutes before serving. Stir occasionally.
Anytime I wanted to impress my guests with a tasty spinach dip, I relied on my favorite Alaskan cookbook. After misplacing my book I was in a pinch to come up with my own recipe. Since then I’ve never made it any other way. Truly delicious.
Note: This dish is one that I add and taste as I go along. It contains jalapeño, pepper, Tabasco and Siracha, but is not a spicy dish. Add more spices and cheese to your liking. I like to keep extra cream cheese on hand and add more as I go, depending on how I enjoy the taste. This is not a dish you have to be completely accurate on amount of ingredients. Whatever you do, you really can’t go wrong when you add these cheeses and spices together in one dish. Yum, yum!